Served in virtually every Chinese restaurant in the UK, Crispy Duck is a sociable way of eating with a group of friends or family. The duck is air-dried and then roasted in the oven with a honey and soy glaze and Chinese 5-Spice. This renders the skin crisp while the flesh stays tender. It is then shredded and served with a plum sauce, pancakes and finely sliced matchstick pieces of cucumber and spring onion. Take one of the pancakes from the bamboo steamer, a spoonful of sauce and top with the shredded vegetables and duck. Roll up and crunch it to it, simply delicious!

Chinese

Onion Bhaji

One of the most popular starter or side dishes in Indian restaurants in the UK. Shredded onion is mixed with herbs, spices and flour then deep fried in either flat rosti style cakes, or round balls. Usually served with shredded lettuce, onion, cucumber and tomato and a tray of dips, including cucumber raita, mango and red hot lime pickle.

Indian, Asian

Oriental Style Sea Bass with Ginger and Spring Onions

If you are a fish lover, this is the dish to have. Delicate melting sea bass, served with warming ginger and crunchy spring onions, garlic and soy – truly mouthwatering! Sometimes served on a bed of crisp greens and accompanied by dips, this is often found in Vietnamese restaurants in the UK, but can also be found in higher classed Chinese eateries.

Chinese, Vietnamese

Prawn Puri

This is a curry house classic where small prawns are cooked with a relatively hot sauce including chillis, ginger, curry paste, onions and to lighten it, a little cream. The ‘Puri’ is the chapatti style flat bread, and the dish is served with the prawn mix on top of the bread.

Indian, Asian

Spicy Papaya Salad

Known as ‘Som Tam’ this dish originates in the North East of Thailand but its popularity has spread all over the world. Served in both restaurants and from street carts in the UK, it is a sweet, sour and spicy with firm green papaya shredded and combined with chicken and sticky rice. The heat can vary in this dish, so do ask the level of spicing.

Thai, Asian

Satays

Satays are found in every restaurant in the UK from Asian influences. An assorted platter of chicken, pork and beef satays along with prawn skewers are often served as a starter, or as part of an even bigger platter of mixed starters, situated in the centre of the table for everyone to share. The satays will have a variety of spices and flavours in which they are marinated, and are served with a peanut sauce.

Singapore, Asian

Asian Ribs

Often party of a large platter of mixed starters, Asian Ribs are served two ways. Pork ribs are coated in a seasoned salt, or in a rub of honey, garlic and soy, very much like a barbecue sauce. Also called spare ribs in the UK, they are a very popular starter dish.

Singapore, Asian

Chicken Chow Mein

Probably one of the first Asian dishes to reach the UK, chicken chow mein is served everywhere from noodle bars to Chinese restaurants and street carts. Noodles can be steamed or stir fried until crisp, and are mixed with vegetable such as beanshoots, pak choi, carrots, celery, Chinese mushroom and as a spice, star anise. Chicken is the most popular addition, but beef, pork and seafood are also often used. A very economical dish, and very filling.

Chinese, Noodles

Chow Mein

Chow Mein, a noodle based dish is eaten throughout the Asian continent, particularly in China, Malaysia and Singapore. Chicken Chow Mein is the most popular, consisting of poached and aromatic tender chicken and thin noodles, which are pan fried with star anise and a little garlic. Other versions include peppers, onions, bean sprouts and also Chinese cabbage to make it a complete dish in one bowl. Prevalent on menus in the UK, nearly every restaurant will sell chow mein, whether with chicken, beef or prawns.

Chinese, Malaysian, Singapore

Wan Fu

An inexpensive light white wine, similar to Sauvignon Blanc, served in Chinese and other South East Asian restaurants. Not very ‘grapey’, more ‘citrussy’ - refreshing to drink with a medium curry and often served as a spritzer with lots of ice.

Chinese, Asian

Wan Fu

An inexpensive light white wine, similar to Sauvignon Blanc, served in Chinese and other South East Asian restaurants. Not very ‘grapey’, more ‘citrussy’ - refreshing to drink with a medium curry and often served as a spritzer with lots of ice.

Chinese, Asian

Mango Lassi

Served in all Asian restaurants, it is probably their ‘signature smoothie’ type of drink. Fresh mangoes with yoghurt and light spices poured over ice – absolutely delicious and refreshing to the palate and takes away any heat from spicy food still burning your tongue!

Asian

Beer

Tsingtao is the most popular Chinese beer both in China and in the UK. Best served with spicy food, it is crisp and refreshing when ice cold. It has a nutty, sweet taste and is a perfect accompaniment to Chinese dishes. It is a lager style beer and a modest 4.8% alcohol.

Chinese

Jasmine Tea

Famous Chinese tea brew, deeply aromatic and usually served at the end of a meal with great ceremony. Always served with a teapot and cup, often on a bamboo mat. The unique flavour and aroma is caused by the jasmine blossom fragrance being absorbed into the tea during growth. Subtlely sweet, is is renowned throughout the world.

Chinese, Asian

Jasmine Tea

Famous Chinese tea brew, deeply aromatic and usually served at the end of a meal with great ceremony. Always served with a teapot and cup, often on a bamboo mat. The unique flavour and aroma is caused by the jasmine blossom fragrance being absorbed into the tea during growth. Subtlely sweet, is is renowned throughout the world.

Chinese, Asian

Thai Papaya Smash

A wonderful cocktail mainly served in the medium to larger restaurants. Made with fresh papaya, orange and a shot of tequila and dash of freshly squeezed lime it has both a bitter and sweet taste. The addition of agave nectar brings more sweetness, but sometimes you have to ask for it.

Thai, Asian

Lemongrass Soda

Very refreshing drink made with lemon grass syrup and mixed with soda or sparkling water, garnished with lemon slices and served over ice. It is a speciality of Thai restaurants in most major cities in the UK. Sometimes garnished with Thai basil to give a more herby taste.